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Salmon and Asparagus Pasta with Chevre |
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Written by Carolyn Goodwin
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Tuesday, 28 April 2009 14:09 |
A couple of nights ago I wanted to make dinner with what’s best right now, and here’s what came out. It was tasty and quite simple – the fresh goat cheese gets all creamy and melds the flavors together nicely:
Salmon and Asparagus Pasta with Port Madison Chevre
Serves 4 with leftovers
Ingredients
* 1 pound penne or fusilli (I like either fresh pasta from Mon Elisa’s, or the whole wheat pastas from Bionaturae)
* 1 Tb olive oil
* 1 pound medium asparagus, ends snapped, stalks cut into 2-inch pieces
* 1 large shallot, minced
* 1/3 cup dry white wine
* 1 cup reduced-sodium chicken broth or fish stock.
* 1 pound skinned salmon fillet, cut crosswise into thirds, then cut lengthwise into 1/4-inch-thick slices
* 1 Tb chopped fresh tarragon leaves
* Salt and pepper to taste
* Port Madison chevre (fresh goat cheese) to serve (I used about 1/4 of a round) Any mild chevre would work.
Directions
1. In large saucepot, prepare pasta in boiling salted water.
2. In large skillet, heat 2 teaspoons olive oil over medium-high heat until hot. Add asparagus, pepper, and 1/2 teaspoon salt, and cook 5 minutes or until asparagus is almost tender-crisp. Add shallot and remaining 1 teaspoon olive oil; cook 2 minutes longer, stirring constantly. Add wine; heat to boiling over high heat. Stir in chicken broth and heat to boiling. Place salmon slices on top; cover and cook until salmon turns opaque, 2 to 3 minutes (it will keep cooking so don’t overdo). Remove skillet from heat; stir in tarragon.
3. Drain pasta (saving a little of the pasta water to help thicken the sauce); return to saucepot. Add asparagus mixture; toss well.
4. Plate, and crumble fresh goat cheese over the top of each serving.
The following day I needed something to take on a beach picnic, so I added some cooked bay shrimp, some more tarragon, and a little mayonnaise to the leftovers, and voila! -- Seafood Asparagus Pasta Salad.
Enjoy
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